Soups

October 29, 2020

Sweet Potato Miso Mushroom Soup

Sweet Potato Miso Mushroom Soup is thick, creamy, and full of flavor. Made with whole food ingredients, it's the perfect healthy comfort food.

Sweet Potato Miso Mushroom Soup

Bring on soup season!

I recently moved from southern Ohio to northern Idaho. And wow it gets cold so much earlier up here!

Honestly, though, there are so many great things that came out of my move, that I'm only slightly salty about all this cold weather. At least, I have an excuse to make soup every week. Hence, Sweet Potato Miso Mushroom Soup.

This soup is SO tasty. I made a batch on a Sunday and it was gone by Wednesday. And, did I mention I live alone?

The sweet potatoes blend to create a thick and creamy consistency. But don't worry, you'll leave some of the potato in chunks for a bit of added texture. The soup also has quartered mushrooms which add that umami flavor as well as another texture component.

Then there's the miso. Miso adds saltiness, of course. But it also brings all the health benefits of fermented food. And there are plenty!

Finally, there's a bit of kick in this soup. Completely optional, but I find adding some spice really brings out all the flavors. YUM.

Sweet Potato Miso Mushroom Soup

Ingredients

This soup is loosely based on my infamous Potato Leek Soup, so you'll notice some similarities in ingredients.

  • Sweet Potato: I used a regular sweet potato for this soup. The earthy flavor is perfect, and the sweetness adds, well, sweetness!
  • Leeks: Leeks are also quite the sweet vegetable, but they are fresher and add an oniony taste.
  • Vegetable Broth: You can make your own or buy it. Make sure to purchase no-sugar-added broth!
  • White Miso: I used white miso because it's lighter than red miso. If you're new to miso, you'll want to stick with white miso. If you're a miso veteran, feel free to use red!
  • Tahini: A good soup has at least some fat. A bit of tahini gives this soup a richness that would be absent without a fat source.
  • Button Mushrooms: Any mushrooms will do - nothing fancy required here, just regular mushrooms.
  • Cayenne: A little pinch of cayenne gives this soup a good kick. You can adjust to your preferred level of spiciness. Or, if you don't want any spice, simply omit the cayenne.

In addition to the ingredients above, you will need some sort of blender or food processor.

I personally use a food processor for all my cooking. But if you have an immersion blender, you could save yourself some dishes by using that instead. Or if you have a regular blender, you should be able to make this soup just fine with a blender.

Sweet Potato Miso Mushroom Soup Ingredients

How to make Sweet Potato Miso Mushroom Soup

Step 1. Chop the sweet potato into small chunks. You will end up reserving some of the chopped sweet potato to stay whole in the soup, so make sure your chunks are bite-sized. Thinly slice the leeks, some of which will also end up intact. Quarter the mushrooms, set aside.

Step 2. Sauté the sweet potato and leeks in a soup pot, using 1/4 cup of the vegetable broth as the cooking liquid. Cook for 10 minutes. If you need more broth, feel free to add some of the remaining 3 3/4 cups, but you will most likely be able to make it for 10 minutes with only 1/4 cup.

Step 3. After 10 minutes, when the sweet potato is getting soft, add the remaining vegetable broth, miso, tahini, and cayenne. Cover and let simmer for 20 minutes.

Step 4. Reserve 1/3 of the sweet potato chunks, then transfer the remaining liquid to a food processor. Blend until completely smooth. You can also use an immersion blender here.

Step 5. Return the blended soup as well as the reserved sweet potato chunks to the pot. Add the quartered mushrooms and cook until the mushrooms are soft, about 5 minutes.

Step 6. Remove from the heat and serve. Top with additional mushrooms, if desired, and sprinkle with salt and pepper. Enjoy!

Sweet Potato Miso Mushroom Soup

Recipe Prayer

Thank you God for meals that warm us up in cool weather. We are grateful for your care and protection. Amen.

Related Recipes

Embrace soup season! Check out my Lemon Mustard Cauliflower Soup and my Jackfruit Lemon Quinoa Soup.

Sweet Potato Miso Mushroom Soup

Tried this recipe?

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**This post contains affiliate links, for more information see my disclosure here.

Sweet Potato Miso Mushroom Soup

Sweet Potato Miso Mushroom Soup is thick, creamy, and full of flavor. Made with whole food ingredients, it's the perfect healthy comfort food.

Author:

Elizabeth

Serves:

2

Prep:

5

min

cook:

35

min

total:

40

min

Ingredients

  • 1 Large Sweet Potato
  • 2 Leeks
  • 4 Cups Vegetable Broth, divided
  • 1/4 Cup White Miso
  • 1 Tablespoon Tahini
  • 4 Ounces Button Mushrooms
  • 1/4-1/2 Teaspoon Cayenne

Instructions

  1. Chop the sweet potato into small chunks. Thinly slice the leeks. Quarter the mushrooms.
  2. Sauté the sweet potato and leeks in a soup pot, using 1/4 cup of the vegetable broth as the cooking liquid. Cook for 10 minutes.
  3. Add the remaining vegetable broth, miso, tahini, and cayenne. Cover and let simmer for 20 minutes.
  4. Reserve 1/3 of the sweet potato chunks, then transfer the remaining liquid to a food processor. Blend until completely smooth.
  5. Return the blended soup as well as the reserved sweet potato chunks to the pot. Add the quartered mushrooms and cook until the mushrooms are soft, about 5 minutes.
  6. Remove from the heat and serve. Top with additional mushrooms, if desired, and sprinkle with salt and pepper. Enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography